Corn Seekh Kebab & Cilantro yogurt dip

I always try to combine as many events in one post. Long back, I enjoyed this Corn Seekh kebab at home and forgot to post it. Now, I have already missed an event RCI-Awadhi cuisine hosted by Sri, originated by Laksmi. This recipe is supposed to go her event. I will try to send her if she can include my late entry. Another one is ending today which is Cooking for Kids Event-Corn hosted by Sharmi. I am really rushing to send my entry, well not great way to start my first post of the year. I will try to create a calendar of event soon to keep track all the events. Ok, while searching some Awadhi dishes, I landed in Awadh site and found a vegetarian kebab recipe.
Awadhi cuisine is originated from Lucknow, capital of Uttar Pradesh. The traditional Awadhi cuisine is influenced by Mughal cuisine techniques.
There are plenty of Awadhi dishes to be devoured but the Sheek kebab, minced meat, skewered and cooked in charcoal or tandoor oven is one of the outstanding Mughal signature dish. I was lucky enough to find a vegetarian version but modified because the mixture is too watery according the recipe I followed and cannot hold any shape and I didn’t deep fry, guarantee the taste is better even without deep frying and came out crispy!
Without any delay, let’s move to the recipe!

Corn Seekh kebab & Cilantro Yogurt dip
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Yield: approx 7 medium kebab

Ingredients
Cooked corn (can is fine): 1 cup (make a fine paste
Boiled potato: 1 large (mashed)
Bread slice: 1 slice
Bread crumb: ½ cup
Green chilies: 4 minced (avoid minced green chilies for kids andincrease red chili powder)
Ginger:1 tsp minced
Cilantro: 2 tbsp miced
Chili powder: ½ tsp
Garam masala: ½ tsp
Lemon juice: 1 tbsp
Salt: appr 1 tsp (adjust the salt level according ur taste bud)
Oil: 2 or 3 tsp to shallow fry


Method:

For one potato, I usually throw in microwave and use the bake option. Ready in 4 minutes. Remove the skin and mash it.
If using the can corn drain well, and make a smooth paste.
Dip in water the bread slice and squeeze out the excess and crumble.
Mix the corn, potato, bread and all the ingredients except oil.
Adjust the spice and salt, take a medium size ball, make an oblong shape and make little longer and thicker.
Add a tsp of oil in pan and place the kebab and shallow fry in medium heat..
Serve with yogurt cilantro dip


Cilantro Yogurt dip

Cilantro: washed ½ cup Packed
Yogurt/curd: ½ cup
Water: 2 tbsp
Salt: ¼ tsp
Lemon juice: ½ tsp
Green chili: 1 or 2 chilies

Throw all the ingredients in food processor and make a fine puree (you can even pass through a strainer if you want). Adjust the salt at the end and enjoy with any kebab.

I am sending to Trupti who is hosting Winter Treat event.
Probably my low fat version of Vegetarian kebab will fit the event Eat Healthy-during pregnancy by Sangeet.